• 2 tablespoon Canola Oil
  • 2 Medium Onions (finely chopped)
  • 2 inches fresh ginger (peeled and finely chopped)
  • 6 to 8 cloves fresh garlic (pelled, crushed, and finely chopped)
  • 4 large tomatoes (chopped) or 1 26 oz can crushed tomatoes
  • 1 to 2 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin seed
  • 1 1/2 cups dried kidney beans or 2 cans
  • 1/2 can tomato paste
  • 2 or 3 sprigs fresh cilantro (chopped).


Dinesh invented the original version of this, but I have modified it extensively.

If you use dried kidney beans, you need to soak them for about 8 hours in enough water to thoroughly cover them. Then, drain and place in a pot with enough fresh water to once again cover thoroughly (You may want to add about 1 tsp. salt.). Bring to a boil, reduce heat, and simmer until beans are tender (about 45 min.). Drain and set aside.

Heat oil in a large skillet and then saute’ onions until they begin to wilt. Add ginger and garlic and mix well. Stirring often, allow mixture to cook for about 3 minutes.

Add tomatoes and stir frequently until they cook (canned tomatoes are already cooked).

Add all the spices and salt (1 tsp for canned tomatoes and 2 tsp. for fresh.) Stir well and allow to cook for 4 to 5 minutes.

Stir in the Kidneys and tomato paste and cook another 4 to 5 minutes.

Stir in Cilantro and serve hot.

For a nice variation, try adding a large zucchini and/or 1/2 pound firm tofu at the beginning with the onions.

I make this often and never seem to get tired of it.

Serves: about 4.

Preparation time: 30-4